Find Jobs

About UMass Amherst

UMass Amherst, the Commonwealth's flagship campus, is a nationally ranked public research university offering a full range of undergraduate, graduate and professional degrees. The University sits on nearly 1,450-acres in the scenic Pioneer Valley of Western Massachusetts, and offers a rich cultural environment in a bucolic setting close to major urban centers. In addition, the University is part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), which adds to the intellectual energy of the region.

Job Summary

Under the direct supervision of the Manager of Dining Common, the Assistant Manager is responsible for the day-to-day operations of the dining common, in the areas of quality control, program enhancement, food purchasing, food production, quality assurance, line presentation, staff scheduling and customer service. This position is also responsible for the planning and the implementation of special projects designated by the Executive Director, Food Services as deemed necessary. The projects will include operations management, marketing programs, customer services, training, catering, quality assurance and the supervision of an additional operation and special events, as needed. In the absence of the Dining Common Manager, the Assistant Manager is responsible for nights and weekends duties.

Essential Functions

• Responsible for projecting and ordering all food and supplies required for preparation of food used in the Dining Common or special functions. Conduct Culinary Planning Meeting (CPM) daily with the supervisors, chefs, and head cooks to develop and review the menu, food production, service, staffing needs and ensure quality and appearance of all food on menu before it is served.
• Meet and greet customers and guests in the dining areas during event/dining periods.
• Responsible for executing daily and special events, including merchandising, decorating and creating an attractive display.
• Assist Dining Common Manager in the development, implementation and maintenance of operating systems, policies and procedures that improve efficiencies and cost effectiveness; participate in the development of departmental goals and organizational structure.
• Assist Dining Common Manager in implementing the Hazard Analysis of Critical Control Points (HACCP) and food allergy program.
• Assist Dining Common Manager to develop and implement special programs, including marketing and promotion, customer services, and new concepts in the day-to-day operations. Develop and implement a guest customer services program to provide outstanding services.
• Responsible for overall supervision in the absence of Dining Common Manager, which can include nights, weekends, and days when the Manager is scheduled off. Assist and support the Manager in non-exempt employee staff personnel matters, and referring/consulting with the Manager regarding any personnel matters requiring clarification. Assist the Manager in time and attendance using the time management system.
• Assist the Manager in conducting the Food Advisory Committee meetings, focus group studies and surveys.
• Assist with the management of other retail food operations and other dining commons as business needs dictate.
• Assist the Manager in conducting quality assessment audits and supervise cashier audits.
• Responsible for weekly inventory taking, including overseeing receiving, storage and rotation; maintaining records relative to menu implementation and food information system and forwarding all reports to Dining Services Administration Office in a timely manner.
• Follow Standard Operating Procedures (SOP) in food handling and storage in compliance with sanitation codes. Ensure quality service delivery. Supervise during events and meal service to ensure appearance, temperature and correct portions are served.
• Assist Manager with preventative maintenance issues and implementation of cleaning systems.
• Attend Manager meetings and participate in department or university wide committees.
• Participate in annual year-in-review sessions; prepare reports as requested.
• Working hours are determined by the service needs of the customers and the Manager.
• Keep abreast of all changes in food service and technology. Participate in quality assurance, peer review and continuing education programs as required.
• Responsible for special projects and other related duties as assigned.
• Understands, is committed to, and supports affirmative action and non-discrimination goals and customer-focused quality services.

Other Functions

Performs other duties as assigned.

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

• Bachelor's degree (Culinary Program diploma from a recognized institution may be considered) with two (2) - three (3) years progressive supervisory experience in a hospitality setting.
• ServSafe Certification required (must be obtained within three (3) months of hire).
• Proficiency in Microsoft Word, PowerPoint, and Excel; familiarity with the Internet/Intranet.
• Reliable transportation required as well as a valid driver's license.
• The position requires varying degrees of manual dexterity involving eye and hand coordination, color vision and manipulative ability.
• Must be able to deal with stress.
• Willingness to work in one place with some travel requirements.
• Willingness to work beyond the average 37.5 hour week; working evenings, weekends, holidays required.

Physical Demands

• Balancing, carrying, pulling/pushing, repetitive movement, standing, bending, driving, lifting, reaching and sitting.
• Other typical office activities.

Additional Details

This position is designated as essential personnel.

Work Schedule

• 37.5 hours a week.
• Schedule varies depending on needs; may include holidays and weekends.

Salary Information

Level 26

PSU Hiring Ranges

Special Instructions to Applicants

Along with the application, please submit a resume. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references.

UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, caste, creed, sex, age, marital status, national origin, disability, political belief or affiliation, pregnancy and pregnancy-related condition(s), veteran status, sexual orientation, gender identity and expression, genetic information, natural and protective hairstyle and any other class of individuals protected from discrimination in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University. To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans. It is the policy of UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action.